This Keto friendly Coconut Curry Chicken dish has only a couple of carbs per serving. I only use boneless thighs with the skin on. Cooking at 160 degrees for 2 hours cooks the chicken perfectly and allows enough room for a quick fry to keep it really moist and not chewy. In the finishing stage use a bacon press or a brick wrapped in foil to help push the chicken into the hot cast iron pan for maximum crispy skin. The coconut curry sauce will hopefully become one of your favorite sauces too.
It isn’t very spicy but you can definitely kick it up a notch by adding hot peppers into the coconut cream sauce.
Here is the Anova recipe link:
Cheers,
Jamboribs